Cheese Muffin Recipe

The Anniversary Pot Luck Supper was a success.  We had a great turnout and the food was outstanding.  The weather was beautiful as well and that is always a good thing.  There is talk about having another get-together this summer.   Maybe something planned around ‘tomatoes’.   We will keep you posted.   

There were a number of great dishes Saturday night and recipes were asked to be shared.  Below is the recipe for Cheese Muffins.  They are full of calories as they are made with real butter and good cheddar cheese.  Not for anyone watching their diet but definitely for anyone that likes yummy food.

MOLLY’S CHEESE MUFFINS

Servings: about 36 mini-muffins.  I usually end up with about 40-42 mini-muffins.

The recipe as it appeared on Walter Reeves’ website:

His wife's friend Molly Wilson makes the best muffins and brings them to garden club functions.  There are never any left over.

2 sticks (1 cup) very soft butter (it needs to be very soft to mix easily)

1 cup (8 oz.) of sour cream (at room temperature, don't use right out of the fridge)

2 cups self-rising flour

2 cups sharp cheddar cheese, grated (buy it already finely grated at Costco)

        (if you use regular grated cheese it does not melt into the muffin as well,

         but still good)

Add ingredients in order, ‘hand stirring’ after each one, in a big bowl. (I never stir by hand, it’s too hard.  I use a large mixer on low speed with a paddle blade and then switch to a dough hook when I add the cheese.)

Spoon into mini-muffin cups, ¾ full. (I use silicone bake ware, mini-muffin pans—nothing ever sticks—they are worth the extra cost)  Bake at 400 degrees for 18 - 20 minutes or until the tops are beginning to brown. 

Make four times as many muffins as you have guests coming.  Serve warm.  You can also let them cool and then freeze them in zip lock bags.  When ready to use, wrap in foil, put in oven (350º) and heat until hot. They taste as good as if you just baked them.

Serve immediately.  They are best when hot, or at least very warm.  As they cool down, they are not nearly as tasty.  And for goodness sake, don’t ruin these by using fake butter and fake sour cream.  Just make something else!

Carol